In search of THE best Lasagna
Where to go in New York City? All boroughs.
We tried Insieme's lasagna because of the NY Mag review and found it very disappointing. It was OK, but there wasn't much flavor. Very dull. It was more like good ground meat between sheets of nicely cooked pasta. Small portion with barely any cheese, very very minimal, if any, red sauce, and no bechamel that I could recall tasting.
I did enjoy the pasta tasting menu at Insieme, though. It was delicious. However, the portions were tiny, the prices were pretty high, and I left there hungry.
i dont know if its the best lasagna but Max Restaurant in the East Village has a very delicious lasagna at an affordable price, certainly worth mentioning. It may have a hint of cinnamon. There was definately something extra in there that elevated the dish beyond your usual lasagna. I went there recently for an early dinner, missed the crowds and had a solid meal.
I've mentioned this in another feed, and while I don't know that its the best in the city having tried very few, I can say I am personally addicted to the rabbit lasagna in bechamel sauce at Bacaro. And I know I'm not the only one. Was there last weekend and sat next to another table of two ladies who BOTH also had the lasagna -- and only the lasagna. It's seriously good.
I ate at Manetta's in Long Island City last night and happened to have their lasagna. Old school traditional meat lasagna. The meat is done bolognese style. The pasta (at least the lasagna) is homemade. All in all, outstanding, and incredibly affordable.
This is the Manhattan board , isnt it?
Ennio and Michaels on la Guardia Pl used to make lasagna once a year, Easter. Now they make it weekly and it's the best ive had in a restaurant in NYC since Joe's closed. Mezzagiorno on Spring makes an interesting eggplant lasagna
If you ever want to do take-out lasagna, we like Milano's on 89th and Third Avenue. I think their version is better than many restaurants. It reheats beautifully although disappointing if frozen. You must call ahead to see if they are preparing lasagna- they don't make it every day.
Just had an excellent one at Perbacco last night with bechamel sauce and NO ricotta. Really delicious!
Barbone, in the EV, on Ave B bet/11th & 12th, has pretty outrageous wild boar lasagne. Not a huge piece, but delicious!
Great thread - here's some place info ...
232 E 43rd St, New York, NY 10017
217 Eldridge St., New York, NY 10002
186 Avenue B, New York, NY 10009
777 Seventh Avenue, New York, NY 10019
30 E 29th St, New York, NY 10016
51 Avenue B, New York, NY 10009
234 East 4th Street, New York, NY 10009
194 Elizabeth Street, New York, NY 10012
268 6th Ave, New York, NY 10014
172 7th Ave, New York, NY 10011
47 E 21st St, New York, NY 10010
Ennio & Michael
539 Laguardia Pl, New York, NY 10012
5 Bleecker St, New York, NY 10012
195 Spring Street, New York, NY 10012
136 Division St, New York, NY 10002
915 3rd Ave, New York, NY 10022
10-76 Jackson Ave, Queens, NY 11101
143 Christopher St, New York, NY 10014
1582 3rd Ave, New York, NY 10128
Petrarca on Church and White very good, though not as good as Le Zie. Since I live in Tribeca now, Petrarca is my go to Lasagna place. Also, Max's in somewhat inedible imo. Cheap yes, but served in a mushy crock and so incredibly hot (microwaved my guess) that I just had to let it sit for 15 minutes while my mouth blistered up. There was no lightness, definition of ingredients and flavor that is the hallmark of of a great L.
This is one of those chacon a son gout things, I guess. As mentioned above, I adore Max's lasagne, and when I think about what I love about it, its dense consistency and melding of meat and cheese flavors are my favorite things about it. I don't really care if it's microwaved first--to my mind, it doesn't hurt the flavor or texture, and I don't mind lingering while it cools a bit. I have had some very good delicate lasagnes in my day, but I generally order it as a comfort food, and at that point, I'm generally looking for something close to my childhood ideal (keeping in mind that my mother is a very very good cook) when a delicate or light lasagne wouldn't have occurred to me.